Coffee-Rubbed Pork Ribs - Profood Limited
  • Coffee-Rubbed Pork Ribs

June 22, 2016

I love coffee – not only as a drink, but also as an ingredient in cooking. Using coffee in dessert is an obvious choice (for recipes like panna cotta, ice cream or cakes) but people often forget that it can be an important ingredient in savoury dishes too, and I personally love using it as a dry-rub marinade for grilled meats.

Mixing other spices with instant coffee powder – like Mogi Caffè’s ground coffee, which contains a blend of five different, carefully-selected coffee beans – adds a delicious smokiness to meat, particularly pork, after it’s been slow grilled it in the oven. These coffee-rubbed pork ribs are good both on their own or served with a variety of different sides – my top choice would be coleslaw or roast potatoes. You can even turn any leftovers into a filling for a pulled pork sandwich, although I doubt there will be anything left but bones licked clean if you serve this on a hot summer night at a party with some wine or beer… or both!

Serves 2-3

1 rack of spare ribs or 2 racks of baby back ribs
2 tbsp Mogi Caffè ground coffee
1 tbsp praprika powder
1 tbsp of brown sugar
1 tbsp ground black pepper
1 tsp of ground sea salt
1 tsp cocoa powder (optional)
2 finely sliced bird's-eye chilies, seeds and pith removed (optional)


  1. Combine all the dry ingredients and chillies (if using) in a bowl and mix together well.
  2. Rub the mixture evenly on both sides of the ribs, then wrap them in plastic wrap or put in a Ziploc bag in the refrigerator for at least 8 hours, preferably overnight.
  3. Pre-heat the oven to 135° Put the ribs on a shallow baking dish and bake in the oven for approximately 3 hours, depending on the size of your ribs. Turn over the ribs once halfway through the cooking time and using a brush, slightly baste the meat with the juices that have come out in the baking dish. If you are using a meat thermometer, the ribs are done when they reach an internal temperature of 65°C.
  4. Take out the ribs from the oven and let them rest for 15 minutes before carving and serving.

For more of Gary’s food adventures, head to his blog Joie De Vivre.

About The Author

A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!

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